John Myers
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Lapin À La Leffe Brune, with Puree
The perfect lapin à la leffe brune, with puree recipe with a picture and simple step-by-step instructions.
Lapin à la Leffe brune
- 4 piece Rabbit leg
- 1 pinch Salt and pepper
- 1 shot Oil
- 75 g Bacon
- 2 piece Onions
- 2 piece Garlic cloves
- 2,5 tbsp Sugar brown
- 2,5 tbsp Apple cabbage sweetened
- 500 ml Leffe brune
- 500 ml Malt beer
- 4 piece Bay leaves
- 100 g Dried plums
- 2 tbsp Food starch
Stoemp (puree)
- 800 g Floury potatoes
- 2 piece Carrots
- 75 g Bacon
- 1 piece Onion
- 60 g Butter
- 1 piece Egg
- 1 shot Milk
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
glazed carrots
- 1 bunch Carrots
- 1 piece Organic lemon
- 50 g Butter
- 2 tbsp Sugar
- 1 pinch Salt and pepper
Lapin à la Leffe brune
- For the lapin à la Leffe brune, salt and pepper the rabbit legs and fry them in oil on both sides in a casserole. Then take it out and set it aside. Finely dice the bacon, peeled onions and garlic.
- Fry the diced bacon, onions and garlic cloves in the same saucepan. Add the brown sugar and Sirop de Liège and let it caramelize slightly. Deglaze with the two beers, add bay leaves and a little salt and pepper.
- Add the rabbit legs again and let them simmer gently with the lid on for two hours. After an hour, add half of the dried plums.
- At the end of the cooking time, take the rabbit legs out of the pot and keep them warm. Pass the sauce through a sieve. Season the collected liquid with salt and pepper and thicken with cornstarch. When serving, add the remaining plums, roughly chopped, to the sauce.
Stoemp
- For the Stoemp, peel the potatoes and carrots, cut into pieces and add a little salt. Peel and dice the onion.
- Fry the diced bacon and onions in a little butter. Add the butter, egg, milk, bacon and onions to the cooked potatoes and carrots and mash them roughly. Season to taste with nutmeg, salt and pepper.
glazed carrots
- For the glazed carrots, cut off the carrot leaves except for a small remainder. Peel the carrots and add 1 tablespoon of sugar and a little salt.
- When the carrots are still firm to the bite, drain. Heat 1 tbsp butter in a pan. Turn the carrots in it and deglaze with 100 ml of water. Add the lemon zest, salt and pepper. Wait, stirring constantly, until the water has evaporated.
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